Ingredients
- 1 lemon, zested and juiced
- 2 tablespoon pine nuts
- 30 grams finely grated Parmesan cheese
- 1 tablespoon Gourmet Garden Garlic Cold Blended Paste , or freshly chopped garlic, Cold Blended Paste ,
- 1/2 tablespoon Gourmet Garden Lightly Dried Basil, Lightly Dried
- 80 mililiters olive oil
- 500 grams Fettuccine
- 600 grams turkey breast fillets, sliced
- 1 punnet cherry tomatoes, halved
- 1 large sprig of broccoli, cut into small florets
- Salt and black pepper
- Grated Parmesan Cheese, to serve
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
Preparation
- 1 Make a herb pesto by combining the lemon juice, zest, pine nuts, Parmesan, Gourmet Garden Garlic and Lightly Dried Basil in a food processor. Process to a paste, with the motor running slowly. Add oil to make a smooth, slightly oily pesto.
- 2 Cook fettuccine in a large saucepan of well salted water for about 11 minutes, until al dente. Drain and set aside. Blanch broccoli in a saucepan, drain and set aside.
- 3 In a non-stick pan, cook turkey breast until golden and cooked through and remove from pan.
- 4 Toss together the drained pasta, cooked turkey, broccoli, tomatoes and enough pesto to coat the pasta. Check seasoning adding extra salt and pepper if needed. Serve with extra Parmesan.
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